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Pina Colada Cake

CAKE INGREDIENTS

  • 6 eggs
  • 6 Tbsp canola oil
  • 2 boxes white cake mix, each 16-18 oz
  • 2 3/4 cups water
  • Myer's ® Dark Rum as needed
  • 3 1/4 White Chocolate Frosting
  • 24 oz canned crushed pineapple pieces, drained throughly
  • Toasted Coconut as needed (see recipe below)
  • White Chocolate Mousse Whipped Cream as needed (see recipe below)

STEP 1:

  • Mix eggs, oil, cake mix and half the water at medium speed for 1 minute. Scrape sides of bowl with spatula. Add remaining water gradually over 1 minute while mixing on low speed.

STEP 2:

  • Scrape sides of bowl again, then mix for 30 seconds on medium speed.

STEP 3:

  • Coat two 10-in round cake pans woth cooking spray. Divide cake batter between pans. Bake at 325 F for 55 minutes. Cake is done when an inserted toothpick comes out clean.

STEP 4:

  • Cool at room temperature before removing cake from from pan.

STEP 5:

  • Cut top layer of each cake so that it is completely level. Use a cake leveler to slice each cake in two 1/2-inch thick layer (four in total). Remove brown edges on all sides.

STEP 6:

  • Use a spray bottle to cover cake layer with rum. Spread 1 cup of White Chocolate Frosting evenly over top. Distribute one-third of the crushed pineapple pieces over frosting.

STEP 7:

  • Repeat process for the next two cake layers, stacking each layer on top of the previous one.

STEP 8:

  • With the fourth layer, spray rum and cover with frosting but do not add crushed pineapple. Use remaining frosting to completey cover the top and sides of the cake.

STEP 9:

  • Cover with toasted coconut on top and sides. Garnish with White Chocolate Mousse Whipped Cream. Serve immediately.

TOASTED COCONUT

  • 12 oz coconut flakes, sweetened

STEP 1:

  • Line baking sheet with parchment paper. Spread coconut flakes across pan. Bake at 375 F for about 10 minutes until light-medium brown. Stir occasionally to ensure coconut toasts evenly.

STEP 2:

  • Cool at room temperature before use.

TRIPLE CHOCOLATE FROSTING

  • 2 1/2 oz semisweet chocolate
  • 2 1/4 cups powdered suger, sifted
  • 1 1/2 cups sour cream
  • 1 1/4 cups butter, melted
  • 5 oz unsweetened chocolate

STEP 1:

  • Melt chocolate in a double boiler until there are no lumps. Stir occasionally.

WHITE CHOCOLATE MOUSSE WHIPPED CREAM

  • 2 1/2 cups heavy cream
  • 5 Tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1 1/4 white chocolate mousse powder

STEP 1:

  • Mix heavy cream, powdered sugar, and vanilla for 2 minutes.

STEP 2:

  • Add white chocolate mousse powder and continue whipping until stiff peaks are formed. Refrigerate until use.